White radish

Pentaphyllum

Garlic cloves

Salt

Soy sauce

Light soy sauce

Icing sugar

Rapeseed oil

Star anise

Cinnamon

Ginger

Firstly, wash pentaphyllum in cold water. Cut into small pieces and blanch in boiling water for six or seven minutes, drain and set aside; wash white radish and cut into pieces with a hobnail knife and set aside.

In a frying pan, pour a little canola oil, 70% hot, pour in the rock sugar and stir-fry until caramel color, then pour in the pork stir-fry color, until golden brown. Then put in the patted ginger pieces, star anise, cinnamon, and then cover the pot and smother for three to four minutes.

After four minutes, stir fry the meat and pour in the appropriate amount of soy sauce and old pumpkin color, and then simmer for three minutes.

After three minutes, pour boiling water, not over the pork, cover the pot with a lid and simmer on low heat for 45 minutes. When the time is up, add the white radish to the pot and add salt, stir-fry a little and then continue to slowly simmer the radish and meat over low heat.

Stew for another ten minutes and then turn off the heat, this time, try not to open the lid immediately, but continue to let the radish and meat in the pot to simmer for 5-10 minutes, then out of the pot, served, and finally sprinkled with some chopped green onions can be, fragrant radish stew meat is so accomplished!

In order to make the meat flavorful, you can put the salt a little earlier; stew meat process try to ten minutes or so to observe the situation in the pot, in order to prevent the phenomenon of sticking to the pot.